Mexican Red Rice
This is often mistakenly called Spanish Rice in the United States.
- 2 tablespoons vegetable oil or lard
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 cup uncooked Basmati or long-grain rice
- 2 cups chicken stock
- 2 small plum tomatoes, chopped, or 1/2 cup canned tomato sauce
- 1 tablespoon ground dried New Mexico chile
- 3/4 teaspoon salt
- Pour hot water over rice and let it stand for about 15 minutes.
Drain the rice and rinse it well in cold water. Shake the sieve
and let the rice drain for a while. Shake the rice to remove any
- In a saucepan, warm the peanut oil or lard over medium heat. Sauté
the onion and garlic until softened. Add rice and sauté for another
couple minutes, stirring to coat all the grains of rice with oil.
Pour in the stock, add tomatoes or tomato sauce, sprinkle in the
chile and salt, and bring to a boil. Reduce the heat to a simmer,
cover the pan, and cook the rice for 15 to 18 minutes, until all
the liquid is absorbed.
- Remove the pan from the heat and let the rice steam, covered, for
5 to 10 minutes.
- Fluff up the rice with a fork and serve warm.
Variation: When the rice has cooked for about 10 or 12 minutes, fold in 1 cup
frozen peas and carrots which have been parboiled in salted water
for 1 minute, then drained.